Directions

In a large stock pot, melt your margarine and saute the potatoes and leeks together until they are entirely coated with the margarine and the leeks are slightly softened. After about 10 minutes or so of sauteeing the veggies, add in 2 cups of the soymilk, the bouillon, and salt. Bring it all to a boil, and then reduce the heat to its lowest setting, cover, and let it cook for 30-45 minutes, until the potatoes are nice and tender.

Using an immersion blender (Or a regular stand-mixer, but working in batches) pulverize the mixture until it’s mostly smooth, but be sure to leave some chunks for texture. Once you’re happy with the consistancy, add in 2-4 more cups of soymilk, depending on your desired viscosity. I used only 2 cups in mine, and it’s so thick, you could probably stand a spoon upright in it. It’s up to you as to how you prefer your soup.

If you’re going to pack it up and toss it in the ice box, just be sure that it’s completely cooled before fitting on the lid.